Bouillabaisse

• 2 tbsp Olive Oil
• 1 Onion
• 4 clove Garlic
• 1/2 cup Celery, chopped
• 1 Bay Leaf
• 8 Peppercorn
• 2 Spring of Fresh Thyme
• 250 grams Fish Bones
• 1 cup White Wine
• 1 Water to Cover
• 1 Salt & Pepper
• 1 pinch Saffron
• 1 cup Leeks, finely chopped
• 3 cup Tomatoes, peeled, seeded and chopped
• 1 Juice and zest of an Orange
• 2 clove Garlic
• 1 bunch Parsley
• 2 Fillet of any Fish
• 150 grams Mussels
• 150 grams Clams
• 200 grams Shrimps

1. For the Bouillabaisse: Place the stock on the heat and bring to a simmer.
2. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
3. Season with salt and pepper.
4. Add the fish and lobsters.
5. Cook for 8 minutes.
6. Add the shrimp, mussels, and clams.
7. Cook for 6 minutes, or until the shells have opened.
8. Discard any shells that do not open.
9. Season with salt and pepper.
10. To assemble: Remove the seafood from the pan and place on a large platter.
11. Pour the stock into a serving bowl.
12. Serve the Rouille and crusty bread on the side of the Bouillabaisse.
13. For individual servings, arrange the seafood in a shallow dish.
14. Ladle the stock over the seafood.

olive oil, onion, clove garlic, celery, bay leaf, peppercorn, spring of fresh thyme, white wine, water, salt, saffron, leeks, tomatoes, orange, clove garlic, parsley, fillet, mussels, clams

Taken from cookpad.com/us/recipes/337672-bouillabaisse (may not work)